Sunday, January 16, 2011

Pink Iced Biscuits

These biscuits were featured in a free Chelsea recipe book that came with the December version of the Foodtown magazine. They are very yummy and were easy to make, the recipe and instructions can be found here on the Chelsea website. I was all out of mixed spice so added an extra half teaspoon each of cinnamon and cocoa which worked well. A variation on the same recipe can be used to make Belgium biscuits by spreading raspberry jam on biscuits and sandwiching two together.